vegan pea pesto.
I love when the first crisp green vegetables and herbs come up in spring. I have a good month or more where I cannot get enough of peas. I also love pesto - although in a house of various allergies and intolerances, we cannot do the pine nuts or cheese - and I find myself making vegan pesto variations from May to November. This is my favorite spring pesto, and is fantastic as a spread on a crudités platter, over pasta, or smeared on a piece of freshly toasted bread of choice with a sprig of fresh dill and a drizzle of olive oil. I even love it over steamed veggies or fish. This takes everything that we love about peas - their sweet freshness and tender bite - and ramps it up a few notches to an amazing flavor that tastes purely of spring.
Vegan Pea PestoPrint |
This vegan pea pesto tastes like spring. Whether on a crudités plate, spread on warm crostini, or served over fish or steamed vegetables, this pesto adds delicious flavor to your dish. GF/DF/NF
Bring 2 cups of water to a simmer on your stove top. Add your peas to the simmering water, and let cook for only about 2 or so minutes for fresh peas, a short while longer if using frozen. Strain and rinse with cool water. Drain. Pour your peas into a food processor, along with the garlic, olive oil, sea salt, pepper, lemon, spring onion, and fresh herbs. Pulse in your food processor until mostly smooth. Do not over whiz - you want a spreadable pesto with some texture left. Taste, add additional salt and pepper to taste. Serve immediately, or store in an airtight container in your refrigerator and eat within a few days.
Of course I ate the entire platter of crispy veggies and steamed asparagus with that top shot of pea pesto the moment I was done taking photos. Ahem. Lunch. I made myself put away the rest of the pesto to serve with dinner tonight. Of course since this only takes a few minutes to make, I could just make another batch if this one mysteriously disappears.
I generally don't like peas, but mixed up like this, I love them! If you leave out the lemon and add Parmesan, it would make a lovely topping of oven-baked fresh little potatoes (or if you're patient enough, you can make a mini-version of jacked potatoes). I'm definitely gonna try this spring pesto!
Yes, it is so good with parmesan too! I can tolerate hard aged cheeses, so I used to make it using a good local aged parmesan before we realized my son not only couldn't eat it, but we couldn't even touch him afterwards if we ate it. But parmesan and peas are a great combination too. YUM!
Oh I would hate to have to go through an awful experience before figuring out things like that. Hopefully you'll have less and less surprises when he gets older. Some thing disappear magically, others don't - but it seems like a tiring thing to 'try' it before knowing it for sure.
Delicious vegan food is one reason why the number of vegans has doubled in less than 3 years. Here's a video to help everyone understand why so many people are making this life affirming choice: http://www.youtube.com/watch?v=fKr4HZ7ukSE
11/7/2015 11:33:56 pm
Hey! Wondering how much this recipe makes, and how long it lasts?:) Thanks!
11/8/2015 08:07:56 pm
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I am a certified aromatherapist, clinical herbalist, certified permaculture designer (PDC), organic gardener, plant conservationist, photographer, writer, designer, artist, nature lover, health justice activist, whole foods maker, and mother of two young adults in south central Wisconsin.